Basil and Goat Cheese Pesto Pasta with Tomatoes and Chicken Recipe

Name: Basil and Goat Cheese Pesto Pasta with Tomatoes and Chicken
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Ingredients: 2 cups fresh basil; ¼ cup pine nuts; 2/3 cup of good olive oil; ½ cup parmesan or romano cheese (I used a mix of the two); 3 ounces goat cheese; 2 garlic cloves, roughly chopped; pinch of salt; pinch of pepper; 1 cup grape tomatoes (or more if you like); 1 large or two small chicken breasts, seasoned with salt, pepper, and balsamic vinegar; spaghetti or linguine (I used whole wheat); Lemon wedge

Ingredients

2 cups fresh basil
¼ cup pine nuts
2/3 cup of good olive oil
½ cup parmesan or romano cheese (I used a mix of the two)
3 ounces goat cheese
2 garlic cloves, roughly chopped
pinch of salt
pinch of pepper
1 cup grape tomatoes (or more if you like)
1 large or two small chicken breasts, seasoned with salt, pepper, and balsamic vinegar
spaghetti or linguine (I used whole wheat)
Lemon wedge

	PREP TIME 8m	COOK TIME 10m	TOTAL TIME 18m
YIELD 2 servings

Instructions

To make the pesto add all of the ingredients to a food processor except for the olive oil. Pulse until finely chopped and a paste forms, should happen quickly. With the food processor on, slowly drizzle the olive oil in until pesto forms. Stop to taste for salt and pepper, add more as needed,and pulse a few more times then set aside.
Cook linguine or spaghetti al dente according to package directions. Make sure to salt the water before adding the pasta, use about 1 tablespoon of salt.
Cook the chicken in a saute pan or skillet until no longer pink, about 3 minutes per side at medium-high heat for thinly sliced chicken breasts. I like to cut thicker chicken breasts in half so I get two thin slices. It cooks up better.
Once pasta is done cooking, drain, and add it back into the pot it was boiled in. Add the grape tomatoes and pesto, and gently toss. Top each plate with chicken breast and a lemon wedge.

Dinner